Directions:
Cook somen in boiling water for about 2 minutes. Drain and rise in cold water. Place in a bowl. In a small bowl, whisk together the vineger, ginger, oil, miso, sake, soy sauce and sesame seeds. Toss with noodles. Top with green onions and cucumber. Serve.

My thoughts:

This is one of of those totally off the cuff-use-up-whatever-is-on-hand recipes that turned out really well. Amazingly well. I basically made it to use up some somen I found languishing in the back of the cabinet, but it has become of my husband's new favorite recipes. If you don't have somen, you could use the thicker, buckwheat soba noodles would work as well, but I like the finer texture of thin wheat noodles. I've generally only had somen served cold with a flavored broth or dressing, toppings and the noodles all in separate bowls or it hot in soup or my favorite incarnation, nagashi somen. It is so hot out, a quick noodle salad sounded like a less daunting, but no less tasty option. I served with with a simple miso glazed eggplant and added a bit of miso to the dressing to help tie the flavors together. The combination of the miso and the sake added a sort of salty/vaguely sweet touch that I enjoyed. The salad keeps well overnight for lunches the next day.

You highlight what is the true "Joy of Cooking" - creative use of ingredients waiting to be consumed! That is so much more fun than going to the store with a list of ingredients for a certain recipe, most of which are out of season and not local. Baltimore hides away so many wonderful cooks!

I just made this dish and served at our church potluck. It really stood out among all the bowls of potato salad and coleslaw. It tasted great, I did not have sake, so added redwine, and did not have enough miso and added tahini. I think next time. I used soba noodles, and the next time I make it, I think I'll add a bunch of wilted spinach.